No-Cook Marinated Mackerel is one of my favorite dishes. A recipe that smells of the sea and can be made with a few simple steps. Mackerel is a fish rich in omega-3, super versatile, and with this marinade, it becomes tender, flavorful, and perfect to serve as an appetizer or light main course.
I like to prepare it this way, with crunchy scallions, intensely flavored baked olives, a crunchy touch of hazelnuts, and lemon zest that adds freshness. These are details that turn a simple dish into something special. Try this version because I’m sure it will win you over at the first taste.
I’m convinced you’ll like it not only for its flavor but also because it’s a different idea to bring to the table when we want to impress with little.
Prepare it in advance so it will be even more aromatic and flavorful, and let me know if you make it.
Anna – Lappetitovienmangiando.
If you like mackerel and marinades, don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No-Cook
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1.32 lbs mackerel fillets
- 7 oz salt
- cup brown sugar
- cup white wine vinegar
- 2 scallions
- 4 tbsps baked olives
- 2 tbsps hazelnuts
- 1 lemon zest
- to taste extra virgin olive oil
- to taste oregano
- 1 tbsp whole peppercorns
Tools
- 2 Bowls
- 1 Cutting Board
- 1 Knife
- 1 Paper Towels
- 1 Plastic Wrap
- 1 Tweezers bone remover
Preparation
The very first thing to do is to freeze the mackerel fillets, if this hasn’t already been done by our trusted fishmonger (as in my case). Alternatively, we can freeze it for at least 92 hours. After this time, let it thaw in the refrigerator and place it on a plate covered with the pepper-flavored salt of our choice (I used various types). Cover with plastic wrap and marinate for about 2-3 hours.
After the dry marinade, rinse the fillets under running water and, after draining them well, remove the central bones with fish tweezers. At this point, prepare a second marinade with sugar and white wine vinegar, cover the mackerel with it, and let rest for about 2 hours.
In the meantime, slice the scallions and soak them with a few tablespoons of vinegar. Remove the fillets from the liquid, pat them dry with paper towels, and cut them crosswise with a sharp knife.
Arrange the bites on a serving plate and season with the scallions (only after draining them well), baked olives, lemon zest, extra virgin olive oil, and crushed hazelnuts.
Serve our No-Cook Marinated Mackerel as an appetizer accompanied by slices of bruschetta or as a main dish.
Tips, Variations and Storage
The marinated mackerel can be stored in the refrigerator, well covered, for a maximum of two or three days.
We cannot refreeze it, because we had to freeze it to eat it raw.
Instead of baked olives, you can use Taggiasca or more delicate green olives.
Hazelnuts can also be replaced with toasted almonds or pistachios.
FAQs (Questions and Answers)
Can I use another type of fish?
Yes, this marinade works wonderfully with fresh tuna, salmon, or amberjack.
Can I prepare it in advance?
Of course, in fact, it’s even better the next day because the flavors meld better.
On what occasion should I serve it?
It’s perfect as an elegant appetizer or a light main dish, suitable for serving any time of the year.
